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These apricot oatmeal crumble bars are exactly what I crave when I need a sweet bite with the comfort of old-fashioned oats and the brightness of fruit. With pantry staples and one bowl, they come together with minimal fuss but never skimp on flavor. For brunch tables or after-school snacks, they always disappear fast in my house.
My family never turns these down even when I swap in whatever jam I have handy. The kids love helping press the crust and sneak crumbles.
Ingredients
- Unsalted butter: softened to room temperature gives the bars richness and keeps them tender look for high-quality butter for the best flavor
- Packed brown sugar: adds caramel notes and helps the crumb topping stick together choose fresh soft brown sugar
- Baking soda: makes the bars a touch lighter and stops them from being dense check your baking soda is not stale
- Rolled oats: create that classic hearty crumb texture old-fashioned oats are best for chewiness
- All-purpose flour: helps everything hold together and keeps the crumble from falling apart sift if your flour is lumpy
- Apricot preserves: make the fruit filling sweet and tart choose one with simple ingredients and a thick consistency for best results
Step-by-Step Instructions
- Preheat and Prepare the Dish
- Get your oven nice and hot at 350 degrees Fahrenheit. Spray an eight by eight or nine by nine inch baking dish lightly with non-stick spray so nothing sticks later.
- Mix the Crumble Base
- Stir together the softened butter brown sugar baking soda rolled oats and flour in a medium mixing bowl. Use a pastry cutter your fingers or even two knives to cut and blend until you have a crumbly mixture with pea-sized pieces.
- Create the Crust
- Scoop out two cups of the crumb mixture and press it into the bottom of your prepped baking dish. Press firmly with your hands or the bottom of a measuring cup for good structure.
- Spread the Preserves
- Gently spoon apricot preserves over the crust. Leave about a quarter inch border around the edge so the jam does not bubble over and burn. Use an offset spatula or back of a spoon to spread evenly.
- Top with Crumble
- Sprinkle the rest of the oat mixture over the jam layer. Distribute evenly and pat gently so the topping sticks together but still has rough texture.
- Bake the Bars
- Slide your dish into the hot oven and bake for thirty to thirty five minutes. The topping should turn golden brown and the preserves will bubble around the edges.
- Cool and Cut
- Let the bars cool fully in the pan so they set up and hold their shape. Once cool cut into nine even squares using a sharp knife.
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My favorite part of these bars is always the golden crisp edges of the crumble. Every holidays my siblings ask for a double batch so everyone gets extras to take home.
Storage Tips
These bars keep perfectly at room temperature for about three days if you cover them tightly with foil or plastic wrap. If you want them to last longer stash them in an airtight container in the fridge and they will stay fresh for up to a week. I have also frozen slices between sheets of parchment which makes finding a sweet treat even easier on busy days.
Ingredient Substitutions
Nearly any fruit preserves or jams work instead of apricot so try raspberry strawberry or even fig if you want to mix it up. If you are out of butter margarine or vegan alternatives work in a pinch though the flavor shifts a bit. For an added twist a sprinkle of cinnamon in the oat mixture is lovely.
Serving Suggestions
Warm bars are wonderful with a scoop of vanilla ice cream or a dollop of whipped cream for an easy dessert. I sometimes cut them into small rectangles for snack boxes or lunch kits. Try serving with afternoon tea or as a sweet bite after a light lunch.
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Cultural and Historical Context
Crumble bars like these have roots in old-fashioned farmhouse baking where a little bit of fruit could stretch over a whole batch of sweets. Oats were a staple in many kitchens for their nutrition and price. These bars may remind you of English flapjacks or American crisp toppings but with the portability and ease of a bar cookie.
Recipe FAQs
- → Can I use other fruit preserves?
Yes, you can substitute apricot preserves with raspberry, strawberry, or peach for different flavor variations.
- → How do I achieve a firmer bar texture?
Let the bars cool completely in the pan before slicing to help them set and hold their shape better.
- → What type of oats work best?
Rolled oats provide the ideal texture and hold up well during baking, giving the bars a hearty crumb.
- → Can I make these bars ahead of time?
Yes, these bars can be baked a day in advance. Store in an airtight container for freshness.
- → Is it necessary to use unsalted butter?
Unsalted butter allows for better control over the flavor, but you may use salted butter and reduce added salt if desired.